α-淀粉酶水解米粉的工藝條件優化

生物工程論文編號:SW034  論文字數:11593,頁數:24

目 錄

1    緒論 1
  1.1 實驗目的及意義 1
  1.2 實驗研究條件 1
     1.3 畢業設計內容概述 3
2   實驗部分 4
  2.1 實驗材料與儀器 4
  2.2 實驗原理 4
  2.3 實驗方法.......................................................5
3. 結果與討論 11
  3.1  DNS法確定顯色時間........................................... 11
  3.2 葡萄糖含量與吸光度的關系......................................11
  3.3 還原糖含量與DE值  ...........................................11
  3.4 酶解條件的確定................................................12
 
  3.5 正交實驗確定最佳酶解條件......................................14
  3.6 滅酶溫度的確定............................................... 15
  3.7  測定和提高產品消化吸收率.....................................16
4 結論   ...........................................................17
5 總結與展望 .......................................................18 
致 謝 ..............................................................19
參考文獻............................................................20

摘要：本文采用酶解技術，通過將組成嬰兒營養米粉的主要成分―淀粉部分水解，去解決米粉針對米粉傳統生產工藝的缺陷，且使米粉口感更加細膩，更有利于嬰兒的消化吸收。實驗以可溶性淀粉為原料，通過碘-淀粉比色法定性測定α-淀粉酶的活性。然后再以大米粉為原料，通過生物酶解作用，以還原糖、DE值為指標，定量研究在一定DE值范圍內，酶的用量以及在一定酶用量條件下的最佳酶解條件和不同溫度下的滅酶時間；最后，通過建立體外模擬消化吸收模型檢測和提高產品的消化吸收性能。
關鍵詞： α-淀粉酶；水解；葡萄糖值（DE值）；體外模擬消化 
 

The condtions optimization of α-amylase hydrolyzing rice

Abstract：In this article we use amylase to hydrolyze the main component of infant cereal- starch in part,to solves defections in the traditional technology of cereal production and makes cereal- starch taste more delicate, more conducive to the baby's digestion and absorption.Experiment with soluble starch as raw material, obtainα-amylase activity through iodine - starch qualitative method.And then to the rice flour as raw material,makes reducing sugar, DE as index, quantitative study a certain extent DE value,the amount of enzyme dosage and in certain conditions the best conditions and under the different temperature condition , the different killing enzyme time . Finally, establish in vitro digestion and absorption simulation model for testing and improving digestion and absorption of the product.
Keywords：α-amylase；hydrolyzing；dextrose equivalent（DE）；in vitro digestion